This dish is from Hugo Ortega’s Backstreet Kitchen cookbook. I prepared it for a cooking club dinner the other night, and it was a hit. Although it may appear complicated, it’s actually easy to prepare (if you don’t count peeling the cipollini […]

Lately I’ve kept the cupboard stocked with coconut milk and a supply of red, green, and Penang curry paste. Because if you have those basics — and some rice — you can make a nice Thai curry out of whatever other ingredients you have laying around.

More years ago than I care to admit, Armenian-American friends shared their family recipe for stuffed grape leaves and pilaf with us. Ditalini’s been making sarma and pilaf ever since, and whenever our kids come to visit they always ask her to cook some. The recipe serves 4-6 and can be doubled for more.